Preparation time: 15 minutes
Cooking time: 25 minutes
4 pork chops about 3.5cm thick, with the skin and most of the fat trimmed off.
1 medium onion, finely chopped
1 fat clove of garlic, finely chopped
4 pitted prunes, sliced
4 large green olives, pitted and finely sliced
2 tsp baby capers
zest of 1 lemon
2 Tbs chopped flat leafed parsley
25g panko or dried breadcrumbs
Oryx Desert salt & freshly milled white pepper
extra virgin olive oil
2 Tbs butter for frying
juice of a lemon
1 Tbs baby capers
3 Tbs butter
Cut a pocket in each chop making it as large as you can. Fry the onion in a little butter till golden, adding the garlic towards the end to prevent it burning. Tip into a bowl and add the prunes, olives, capers, lemon zest, parsley and season with sea salt and freshly milled white pepper. Season the insides of the pork chops pockets and divide the stuffing equally between the four chops. Tie up with string. In a non-stick pan heat a drizzle of olive oil and in it place the chops and cook over low heat for ten minutes. Turn and cook for a further ten minutes. Heat the grill and brown the chops briefly on a rack if you would like to add a bit more colour and crisp the outside. Allow the chops to stand for about ten minutes while you make the sauce. Add the juice of the lemon, the capers and the butter to the pan and, shaking all the while over low heat, you will find an emulsion taking place giving you a thick sauce. Reseason if required with sea salt and freshly milled white pepper, pour over the chops and sprinkle with more chopped parsley.
Serve with mashed potatoes and a steamed green vegetable like fine beans or long stemmed broccoli.
Michael’s wine recommendation – click here